Duck Pastrami
The recipe Duck Pastrami can be made in about 77 hours. One serving contains 396 calories, 52g of protein, and 18g of fat. This recipe serves 8 and costs $8.17 per serving. It works well as an expensive main course. 96 people found this recipe to be flavorful and satisfying. A mixture of ground pepper, juniper berries, ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is excellent. If you like this recipe, you might also like recipes such as Duck Pastrami; Medjool Date And Blood Orange Salad, Tarragon Seared Duck Breast; Potatoes Sauteed In Duck Fat; Roas, and Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices).
Servings: 8
Ingredients:
2 teaspoons dark brown sugar
4 pounds skin-on boneless duck breast (about 4 large breasts each)
Type of fire: Indirect
1/2 teaspoon granulated garlic
Grill heat: Low
1/2 teaspoon ground cloves
2 teaspoons ground coriander
1 1/2 tablespoons coarsely ground coriander seed
1/2 teaspoon ground ginger
2 teaspoons ground black pepper
3 tablespoons coarsely ground black pepper
1 teaspoon ground juniper berries
2 teaspoons coarsely ground juniper berries
1/4 cup Kosher salt
3/4 teaspoon pink salt
1to 2 fist-size chunks of light smoking wood, such as apple or cherry
Equipment:
ziploc bags
bowl
paper towels
kitchen thermometer
grill
Cooking instruction summary:
Procedures 1 For the Cure: in a small bowl, mix together salt, 2 teaspoons pepper, 2 teaspoons coriander, brown sugar, 1 teaspoon juniper berries, pink salt, ginger, garlic, and cloves. Coat duck breasts entirely with cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 72 hours, flipping bag twice a day. 2 Remove duck breasts from bag and wash as much cure off as possible under cold running water. Place breasts in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels. 3 For the Rub: mix together black pepper, coriander, juniper berries, and garlic powder in a small bowl. Coat duck breasts entirely with rub. 4 Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place duck breasts in, skin side down, and smoke until an instant read thermometer registers 165°F when inserted into center of breasts, 1 1/2 - 2 hours. 5 Remove from smoker and let rest for 10 minutes. Slice and serve immediately, or store in refrigerator up to a week, slicing and serving as needed. For best results, steam slices to reheat.
Step by step:
1. For the Cure: in a small bowl, mix together salt, 2 teaspoons pepper, 2 teaspoons coriander, brown sugar, 1 teaspoon juniper berries, pink salt, ginger, garlic, and cloves. Coat duck breasts entirely with cure and place in a large resealable plastic bag.
2. Place in the coldest part of the refrigerator and cure for 72 hours, flipping bag twice a day.
3. Remove duck breasts from bag and wash as much cure off as possible under cold running water.
4. Place breasts in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes.
5. Remove from water and pat dry with paper towels.
6. For the Rub: mix together black pepper, coriander, juniper berries, and garlic powder in a small bowl. Coat duck breasts entirely with rub.
7. Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place duck breasts in, skin side down, and smoke until an instant read thermometer registers 165°F when inserted into center of breasts, 1 1/2 - 2 hours.
8. Remove from smoker and let rest for 10 minutes. Slice and serve immediately, or store in refrigerator up to a week, slicing and serving as needed. For best results, steam slices to reheat.
Nutrition Information:
covered percent of daily need
